Heat the oil in a large skillet over medium heat. Once hot, add minced shallot and cook until the shallot starts to brown. Add the mushrooms, thyme, and salt. Cook for 3-4 minutes, or until the mushrooms start to release their moisture.
Add cooked rice, pumpkin purée, and stir to combine everything. Pour in water until it reaches a creamy consistency. I ended up adding 1/2 cup water.
Add the chopped spinach, cover and cook for 3-5 minutes, or until spinach is wilted. Stir in the cardamom, cumin, nutmeg, and ground black pepper. Taste and adjust seasonings if needed.
Cover to keep warm.
Add all the ingredients to the bowl of a blender. Blend on high speed until fully combined, about 10 seconds.
Heat some oil in a non-stick skillet over medium heat. Once hot, pour about 1/3 cup of the omelet batter into the skillet and lightly spread with the back of a spoon. You want the omelet to be about 8 inches wide (larger than that will be hard to handle). Cook for about 1 minute, then cover and cook for another 2-3 minutes. The bottom should be golden brown and the top should appear dry. Use a spatula to check doneness, the omelet should not stick to the skillet.
Carefully transfer to a plate and place some pumpkin risotto over half of the omelet. Fold the other half of the omelet over the risotto.
Generously brush the top of the omelet with maple syrup, top with fresh basil and roasted pecans. Serve with green beans or salad.